Papad Ka Shaak

When it comes to vegetarian food, Rajasthani cuisine is very ingenious. Rajasthani cooks use chickpea flour with great élan—and pulses and sun-dried vegetables too. The first time I had this papad preparation, at a Marwari friend’s place, I was a bit taken aback by the film of oil and hot red chiles floating on top. Being a good guest, I ate it up and, believe me, I enjoyed it. In this adaptation, the oil and chile powder have been reduced somewhat.